Pumpkin-Croissant Bread Pudding with Pecans

Sweet pumpkin, classic winter spices, and crunchy pecans make this bread pudding a perfect fit for the Thanksgiving dessert table. Create your own customized bread pudding with the Recipe Maker.

• 
  
  7 large egg yolks
  
  


• 
  
  3 large eggs
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  6 cups half-and-half
  
  


• 
  
  1/2 vanilla bean
  
  


• 
  
  1-1/4 cups pure canned pumpkin
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. freshly ground nutmeg
  
  


• 
  
  10 cups 1-inch, day-old croissant cubes
  
  


• 
  
  1-1/2 cups toasted, coarsely chopped pecans
  
  

In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined. Pour the half-and-half into a medium saucepan. Split the vanilla bean and scrape the seeds into the half-and-half. Add the scraped bean to the pan too. Heat over medium-high heat until steaming but not bubbling. Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Whisk in the canned pumpkin, cinnamon, and nutmeg.


Put the bread cubes in a 9x13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.


Heat the oven to 325°F.Transfer the bread mixture to a large mixing bowl and gently fold in the pecans. Return the mixture to the baking dish.


Cover the pudding loosely with foil and bake at 325° F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more.


Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.

Buttermilk Cake with Spiced Vanilla Icing

The "secret ingredient" in this moist, tender cake is grated butternut squash, which is folded into the batter just before baking. Use the large holes on a box grater to grate the squash.

For the cake:

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan
  
  


• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  1/2 cup canola oil
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 Tbs. distilled white vinegar
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  3/4 cup buttermilk
  
  


• 
  
  2-1/4 cups peeled and grated butternut squash (about 8 oz.)
  
  

For the icing and garnish:

• 
  
  9 oz. (2-1/4 cups) confectioners’ sugar
  
  


• 
  
  3 Tbs. buttermilk; more as needed
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/4 cup finely chopped crystallized ginger
  
  

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 10-cup Bundt pan; tap out excess flour.


In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.


Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate.

Make the icing

In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room

temperature, about 45 minutes, before serving.

Pumpkin Spice Bread

• 
  
  6 oz. (3/4 cup) unsalted butter softened; more for the pans
  
  


• 
  
  11-3/4 oz. (2-1/2 cups) unbleached all-purpose flour; more for the pans
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. finely ground black pepper
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1-3/4 cups packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1-1/4 cups canned pumpkin (from a 15-oz. can of pure pumpkin)
  
  


• 
  
  1/2 cup buttermilk
  
  

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, cinnamon, black pepper, salt, and cloves.

In the bowl of a stand mixer or in a large mixing bowl, beat the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until the butter is smooth. Add the sugar gradually and continue mixing on the same speed, stopping and scraping the bowl and beater as needed, until lighter in color and slightly fluffy, about 2 minutes. Add the eggs one at a time and mix until smooth after each addition, about 30 seconds. Add the pumpkin and mix until it’s evenly incorporated into the batter. Scrape down the sides of the bowl and mix until well blended.

Stop the mixer and add half the flour mixture. On low speed (for either mixer), mix until the flour is almost completely blended and then add half the buttermilk and mix until smooth. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth. The batter will be thick.

If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaf pans (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Pumpkin-Quinoa Soufflé

A perfect soufflé is a work of art: puffed, light as air, but here made more far more healthy and hearty with featherweight quinoa in the mix. However, have everyone at the table, ready to eat. Soufflés begin to collapse the moment they leave the oven.

• 
  
  1/2 cup quinoa, preferably white quinoa
  
  


• 
  
  1/2 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  6 large eggs, at room temperature and separated
  
  


• 
  
  4-1/2 Tbs. unsalted butter, plus more for the soufflé dish
  
  


• 
  
  6 Tbs. whole wheat flour or quinoa flour
  
  


• 
  
  1 cup milk (whole, 2%, 1%, or fat-free)
  
  


• 
  
  1/2 cup dry white wine or dry vermouth
  
  


• 
  
  1-1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
  
  


• 
  
  1/2 tsp. grated nutmeg
  
  


• 
  
  1/2 tsp. ground sage
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1/2 tsp. ground black pepper
  
  

Tip:

To get eggs to room temperature, leave them out on the counter for 15 to 20 minutes or submerge them in their shells in a bowl of warm tap water for 4 to 5 minutes.

Tip:

There are a few secrets to a perfect soufflé: You need to make sure your
oven is properly preheated, the eggs must be at room temperature, you
must not skimp in beating the ingredients (you want as much air in the
mix as possible before the soufflé starts to puff in the oven), and you
must not open the oven door as the soufflé bakes.

Fill a medium saucepan about halfway with water and bring it to a boil over high heat. Stir in the quinoa, reduce the heat to low, and cook until the grains have developed their halos and are tender, about 12 minutes. Drain in a fine-mesh sieve or a lined colander set in the sink. Cool the grains down under some running tap water. Drain thoroughly.

Position the rack in the center of the oven and preheat to 375°F. Lightly grease a 2-quart soufflé dish or round high-sided baking dish with a little butter on a wadded-up paper towel or piece of wax paper, making sure to get the butter down into the seam between the bottom and the sides. Coat the sides and bottom of the dish with the grated Parmigiano-Reggiano, turning the dish this way and that to make sure it’s all nicely cheesed up.

Whisk the egg yolks in a small bowl until creamy and light.

Melt the butter in a large saucepan set over medium heat. Whisk in the flour. Cook for 30 seconds, whisking constantly.

Whisk in the milk in a slow, steady stream; then whisk in the wine, not as slowly, but certainly not all at once, in a heavier but controlled stream. Continue cooking, whisking almost the whole time, until thick and very creamy, about 2 minutes.

Remove the pan from the heat and whisk in the cooked quinoa, beaten egg yolks, pumpkin puree, nutmeg, sage, salt, and pepper.

Use an electric mixer at high speed to beat the egg whites in a large bowl until they form droopy peaks when the turned-off beaters are dipped back in the mix. Use a flat, rubber spatula to fold half these beaten egg whites into the pumpkin mixture until no trace of white remains. Then fold in the remaining half very gently, stirring in wide arcs, until incorporated and even throughout but not dissolved. Scrape, pour, and spread this mixture into the prepared soufflé dish.

Bake until puffed and set, about 40 minutes. Bring it straight to the table and serve it up hot before it begins to deflate.

Chocolate-Nut Zucchini Bread

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  4 oz. (8 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
  
  


• 
  
  3/4 lb. zucchini (about 3 small), stem ends trimmed
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/3 cup strongly brewed coffee, cold or at room temperature
  
  


• 
  
  1/3 cup low-fat plain yogurt or buttermilk
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  2 oz. finely chopped bittersweet chocolate (1/3 cup)
  
  


• 
  
  1/2 cup chopped walnuts (2 oz.)
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.


Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes.


In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.


In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.


Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.


Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.

Brown Butter Pumpkin Layer Cake

A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.
For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

For the purée

• 
  
  2 tsp. vegetable oil
  
  


• 
  
  1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
  
  

Tip:

You can substitute canned pumpkin purée for homemade, if you like.

For the cake

• 
  
  6 oz. (3/4 cup) unsalted butter; more for the pans
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more for the pans
  
  


• 
  
  1-1/2 tsp. baking soda
  
  


• 
  
  1-1/2 tsp. ground cinnamon
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  2/3 cup firmly packed light brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/3 cup buttermilk
  
  

For the topping

• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  2/3 cup pecans
  
  


• 
  
  1/2 cup unsalted, raw, hulled pepitas
  
  


• 
  
  2 Tbs. firmly packed light brown sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1-1/2 Tbs. chopped crystallized ginger
  
  

For the frosting

• 
  
  4 oz. (1/2 cup) unsalted butter
  
  


• 
  
  8 oz. cream cheese, at room temperature
  
  


• 
  
  1/4 cup firmly packed light brown sugar
  
  


• 
  
  5 oz. (1-1/4 cups) confectioners’ sugar
  
  

Make the pumpkin purée

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor until smooth. You’ll need 1-1/2 cups of the purée for the cake. Refrigerate or freeze any remaining purée for another use.

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F.


Butter and flour two 9-inch round cake pans with removable bottoms (or butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans).


Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.


Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

Make the topping

Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.

Make the frosting

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.


Using an electric mixer, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.

Assemble the cake

Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Arrange the remaining topping in a ring 1-1/2 inches in from the edge of the cake and serve

Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 
  
  1-1/2 lb. mixed summer squash, cut into 1-inch chunks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and black pepper
  
  


• 
  
  1 lb. Italian sausage links (chicken or pork)
  
  


• 
  
  1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
  
  


• 
  
  1/3 cup pitted Kalamata olives, halved
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  Squeeze of fresh lemon juice
  
  

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 
  
  2 slices white bread
  
  


• 
  
  1⁄2 cup whole milk
  
  


• 
  
  1-1⁄2 lbs. ground turkey
  
  


• 
  
  1 cup canned pumpkin
  
  


• 
  
  1 cup canned diced tomatoes, with juice
  
  


• 
  
  1⁄4 cup apricot nectar or orange or apple juice
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1⁄4 cup olive oil, divided
  
  


• 
  
  6 cups packed 1⁄2-inch-cubed peeled butternut squash
  
  


• 
  
  1-1⁄2 cups finely chopped red onions
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  2 tsp. chili powder, divided
  
  


• 
  
  2 tsp. coarse salt, divided
  
  


• 
  
  10 grinds black pepper, divided
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 Tbs. liquid from a can of chipotle chiles en adobo
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  One 15-oz. can white (cannellini) beans, drained and rinsed
  
  


• 
  
  One 15-1⁄2-oz. can chickpeas, rinsed and drained
  
  

For the apple-cilantro garnish

• 
  
  1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
  
  


• 
  
  1⁄4 cup finely chopped fresh cilantro leaves
  
  


• 
  
  2 Tbs. fresh-squeezed, strained lime juice
  
  

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

• 
  
  1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  
  


• 
  
  3/4 cup canola oil
  
  


• 
  
  1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and tender stems
  
  


• 
  
  1-1/2 Tbs. finely grated peeled fresh ginger
  
  


• 
  
  1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
  
  


• 
  
  5 oz. baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium-high gas or charcoal grill fire.


Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.


Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.


Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Pumpkin Stuffed with Everything Good

You might consider serving this alongside the Thanksgiving turkey or even instead of it - omit the bacon and you've got a great vegetarian main course.
For more holiday-worthy recipes visit The Guide to Thanksgiving Dinner.

• 
  
  1 2-1/2- to 3-lb. pumpkin
  
  


• 
  
  Salt and freshly ground pepper
  
  


• 
  
  1/4 lb. stale bread, thinly sliced and cut into 1/2-inch chunks
  
  


• 
  
  1/4 lb. cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
  
  


• 
  
  2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped
  
  


• 
  
  4 slices bacon, cooked until crisp, drained, and chopped
  
  


• 
  
  About 1/4 cup snipped fresh chives or sliced scallions
  
  


• 
  
  1 Tbs. minced fresh thyme
  
  


• 
  
  About 1/3 cup heavy cream
  
  


• 
  
  Pinch of freshly grated nutmeg
  
  

Center a rack in the oven and preheat the oven to 350° F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.

Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.

Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pack the mix into the pumpkin. The pumpkin should be well filled - you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)

Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.

When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table.

To serve, you have a choice - you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

• 
  
  1 Tbs. plus 1/2 tsp. unsalted butter
  
  


• 
  
  4 slices bacon
  
  


• 
  
  1-1/2 cups fresh breadcrumbs
  
  


• 
  
  1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. chopped fresh thyme leaves
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
  
  


• 
  
  2 tsp. minced fresh garlic
  
  


• 
  
  1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2/3 cup heavy cream
  
  


• 
  
  3/4 cup lower-salt chicken broth
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
  
  


• 
  
  8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter.


In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.


In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.


Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.


Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Stir to mix well.


In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.


Cover with foil and bake for 20?minutes. Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. The liquid should have bubbled below the surface of the vegetables, leaving browned bits around the edge of the pan. Let cool for 20 to 25 minutes before serving.

Roasted Squash and Polenta Torta with Red Onion Marmalade

This savory polenta torta (Italian for cake or tart) gets big flavor from roasted squash and slow-cooked onions. Kabocha squash lends a dense texture and nutty flavor, but you can also use butternut. This makes a great vegetarian entree, and would be especially welcome at the Thanksgiving table as an alternate main course.

• 
  
  1 2- to 3-lb. kabocha squash, halved and seeded; or butternut squash, halved, seeded, and sliced crosswise 1-1/2 inch thick
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more for the baking sheet and pan
  
  


• 
  
  5 cups homemade or store-bought vegetable broth 
  
  


• 
  
  2-1/2 cups coarse cornmeal polenta, such as Bob’s Red Mill
  
  


• 
  
  2-1/4 lb. red onions, quartered, and thinly sliced crosswise
  
  


• 
  
  Sea salt
  
  


• 
  
  1 Tbs. plus 1 tsp. chopped fresh thyme
  
  


• 
  
  1/2 tsp. smoked hot Spanish paprika
  
  


• 
  
  2 Tbs. sweet sherry or Marsala
  
  


• 
  
  8 oz. grated Manchego cheese or sharp white Cheddar (about 3-1/2 cups)
  
  

Assemble the torta

Position a rack in the center of the oven and heat the oven to 375°F.

Roast the squash cut side down on a lightly oiled rimmed baking sheet until tender, 45 to 50 minutes (if using butternut, roast cut side down in a single layer, flipping halfway through). Scoop the flesh from the skins and mash it with a potato masher. You’ll need 2 cups for the torta; save any extra for another use.

Bring the broth and 1 quart water to a boil in a heavy-duty 4-quart saucepan over mediumhigh heat. Slowly pour in the polenta, whisking constantly. Continue to whisk until the polenta begins to thicken, 1 to 3 minutes. Lower the heat to a gentle simmer and cook, stirring occasionally, until the polenta is tender and no longer gritty, about 40 minutes.

Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and 1/2 tsp. salt. Cook, stirring often, until beginning to soften, 5 to 6 minutes. Add the thyme and paprika, reduce the heat to medium low, cover, and cook, stirring occasionally, until the onions are reduced to about a third of their original volume and look like jam, 40 to 50 minutes. Uncover, increase the heat to medium high, and add the sherry. Cook, stirring often, until the sherry is absorbed, about 2 minutes. Set aside off the heat.

Stir three-quarters of the cheese into the polenta until melted. Stir in the 2 cups mashed squash. Season to taste with salt.

Oil a 10-inch springform pan. While the polenta is still hot and soft, spoon half of it into the pan and spread it evenly. Spread the onion marmalade over the polenta in an even layer right out to the edge. Spoon the remaining polenta over the onions, spread it evenly, and score the top lightly with a fork—it will look like corduroy. Chill the torta on a rimmed baking sheet in the refrigerator until very firm, at least 2 hours and up to overnight. The onion marmalade may leak a bit, but that’s OK.

Bake the torta

Heat the oven to 350°F.

Run a knife along the inside of the springform pan to loosen the torta. Remove the side of the springform pan and use two large spatulas to carefully transfer the torta to an ovenproof serving plate. Bake until hot throughout, about 40 minutes. Sprinkle with the remaining cheese and bake until it melts, 8 to 10 minutes.

To serve, carefully and gently cut the torta into wedges. The torta is soft when hot, but it will hold its shape if you handle it gently.

Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Create your own creamy vegetable soup with the Recipe Maker.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup thinly sliced leeks
  
  


• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  5 cups homemade vegetable broth or low-salt chicken broth
  
  


• 
  
  3 Tbs. apple cider
  
  


• 
  
  2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1/4 cup thick whole-milk yogurt, preferably Greek
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 tsp. fresh lime juice
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the shallots, leeks, celery, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the garam masala.

Add the butternut squash, vegetable broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.

Delicata Squash with Caramelized Shallots & Sherry

• 
  
  1-1/4 lb. delicata squash (1 large)
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1/4 cup dry sherry (such as fino)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 cup thinly sliced shallots (2 to 3 large)
  
  


• 
  
  4 tsp. finely chopped fresh sage
  
  

Heat the oven to 350°F. Peel the squash, leaving the skin in the crevices (it's tender enough to eat). Trim the ends. Cut the squash in half lengthwise and scoop out the seeds. Slice the halves crosswise 1/2 inch thick.

Heat 1 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add half of the squash in a single layer and cook without moving until the slices begin to brown, about 2 minutes. Flip and cook until the second side begins to brown, 1 to 2 minutes. Transfer to a 9x13-inch baking dish. Repeat with the remaining squash. Arrange the squash in a single layer in the dish. Sprinkle with 2 Tbs. of the sherry, 1/2 tsp. salt, and a few grinds of pepper.

Heat the remaining 1 Tbs. olive oil and the butter in the skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring frequently, until the shallots turn deep golden brown on the edges, 3 to 5 minutes. Take the pan off the heat and immediately add the sage and the remaining 2 Tbs. sherry, scraping up the browned bits on the bottom of pan. Scatter the shallots over the squash.

Cover the pan with foil and bake until the squash is tender when pierced with a fork, 25 to 30 minutes. Season to taste with salt and pepper.

Pan-Seared Summer Squash with Crisp Rosemary

Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  14 oz. small zucchini and yellow squash (1 each), cut into 1/2-inch rounds
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. whole fresh rosemary leaves
  
  

Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.

Spiced “Pumpkin” Fritters with Chocolate Sauce and Candied Pepitas

Think of these as pumpkin-pie doughnuts. Do I need to say more? Oh, with chocolate sauce and candied, spiced pepitas. I actually find fried desserts to be great for dinner parties. You can do the prep ahead and still get that wow factor at the table— I mean, who doesn’t like pumpkin pie and doughnuts? You will notice that these “pumpkin” fritters are actually made using winter squash. I find real pumpkin to often be very watery and lacking in flavor so I prefer the richness and sweetness of squash such as kabocha or butternut.

For the fritters

• 
  
  1/2 kabocha or butternut squash, about 1 lb.
  
  


• 
  
  1/4 cup whole milk
  
  


• 
  
  2 tsp. dry yeast
  
  


• 
  
  3 cups all-purpose flour
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. ground cardamom
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  4 Tbs. (1/2 stick) unsalted butter, melted, plus a little for the bowl
  
  


• 
  
  1 extra-large egg
  
  


• 
  
  2/3 cup dark-brown sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  2 to 3 quarts vegetable oil, for frying
  
  


• 
  
  1 cup Chocolate Sauce
  
  


• 
  
  1/2 cup Candied Pepitas
  
  

For the chocolate sauce

• 
  
  3 oz. 68% dark chocolate
  
  


• 
  
  3 Tbs. sugar
  
  


• 
  
  1/4 cup good-quality unsweetened cocoa powder
  
  

For the candied pepitas

• 
  
  1/4 tsp. cumin seeds
  
  


• 
  
  2 tsp. unsalted butter
  
  


• 
  
  1/2 cup raw pumpkin seeds
  
  


• 
  
  1 Tbs. sugar
  
  


• 
  
  Generous pinch each of kosher salt, ground cinnamon, freshly grated nutmeg, and ground cloves
  
  


• 
  
  1 tsp. honey
  
  

Make the fritter dough

Heat the oven to 400°F.

Cut the squash in half lengthwise, and place on a baking sheet cut- side up. (Don’t remove the seeds yet; they give extra flavor.) Cover with foil, and roast for about 1 hour, until very tender. Let cool for 10 minutes, and then scoop out the seeds and discard them. Purée the warm squash through a ricer or food mill, and measure out 1/2 cup. (You can reheat any leftover purée, season it with salt, pepper, and butter, and eat it for dinner!)

In a large bowl, heat 1/4 cup water and the milk to body temperature. Sprinkle yeast evenly across the surface, and allow the yeast to bloom for 10 to 15 minutes.

Whisk the flour, salt, 1/2 tsp. cinnamon, and the other spices together, and then sprinkle across bloomed yeast. Make a well in the center, and set aside.

Combine the squash purée, butter, egg, brown sugar, and vanilla, and pour into the well of the dry ingredients. Fold together with a rubber spatula until incorporated; be careful not to overmix the batter, or the fritters will be tough. (Some specks of flour are OK.)

Lightly brush a large bowl with melted butter. Scrape batter into the bowl, and flip the batter upside down, so that all sides are covered with a little of the melted butter. Cover with plastic, and allow the batter to rise in a warm, draft- free place for about 1 hour, until doubled in size.

Make the chocolate sauce

Chop the chocolate into small chunks, and place it in a large bowl.

In a saucepan, combine the sugar with 2/3 cup water, and bring to a boil.

Add the cocoa powder to the boiling water, and whisk to combine. Bring to a boil again, whisking constantly, and then immediately pour the water over the chopped chocolate, and let it sit for 1 minute to melt the chocolate. Whisk together until combined, working from the inside out, to emulsify the mixture. Cool to room temperature.

Make the candied pepitas

Toast the cumin seeds in a small pan over medium heat for 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.

Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the salt and spices over them. Toss the pumpkin seeds to coat them well with the butter, and cook for a few minutes, until just after they begin to pop and color slightly.

Turn off the heat, and wait for 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate, and let them cool.

Fry the fritters

After the batter has doubled in size, let it rest for at least 1 hour in the refrigerator, and then bring it to room temperature when you are ready to fry. (Chilling the batter in the fridge develops the flavor and creates more tender fritters.)

Combine 1 cup granulated sugar with the remaining 1 tsp. cinnamon in a large bowl, and set aside.

Heat the oil to 350°F on a deep-frying thermometer, over medium heat, in a heavy, wide-bottomed pan.

Scoop heaping tablespoons of batter, and use a second spoon to push rounded spoonfuls into the hot oil. Don’t overcrowd the pan; the fritters shouldn’t be touching. Fry for 2 to 3 minutes, until deep golden brown on all sides.

Drain the fritters on paper towels, and pat to remove any excess oil. While they’re still hot, toss fritters in the bowl with cinnamon- sugar mixture. Pile the fritters up on a platter, or divide among six dessert plates. Drizzle with 3/4 cup chocolate sauce, sprinkle with candied pepitas, and serve remaining chocolate sauce on the side for dipping.

Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Create your own creamy vegetable soup with the Recipe Maker.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup thinly sliced leeks
  
  


• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  5 cups homemade vegetable broth or low-salt chicken broth
  
  


• 
  
  3 Tbs. apple cider
  
  


• 
  
  2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1/4 cup thick whole-milk yogurt, preferably Greek
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 tsp. fresh lime juice
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the shallots, leeks, celery, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the garam masala.

Add the butternut squash, vegetable broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

• 
  
  1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  
  


• 
  
  3/4 cup canola oil
  
  


• 
  
  1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and tender stems
  
  


• 
  
  1-1/2 Tbs. finely grated peeled fresh ginger
  
  


• 
  
  1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
  
  


• 
  
  5 oz. baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium-high gas or charcoal grill fire.


Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.


Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.


Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

This autumnal salad is a kaleidoscope of shapes and colors.

• 
  
  1-1/2 lb. fingerling potatoes (about 16 medium)
  
  


• 
  
  1/2 cup plus 3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 medium delicata squash (about 2-1/2 lb.)
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  2 Tbs. freshly squeezed lemon juice, more as needed
  
  


• 
  
  2 Tbs. champagne vinegar, more as needed
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  10 cups packed baby arugula (about 8 ounces)
  
  


• 
  
  Seeds from 1 medium pomegranate (about 1 cup)
  
  


• 
  
  1 cup shaved or grated Parmigiano-Reggiano cheese
  
  

Tip:

You can roast the potatoes and sqaush well ahead of time, then assemble the salad just before serving.

Position a rack in the center of the oven and heat to 425°F.

Cut the potatoes lengthwise into 1/4-inch-thick slabs. Mound on a large
rimmed baking sheet, drizzle with 1 tablespoon of the oil and 1/4
teaspoon salt, and toss to coat the potatoes evenly. Arrange in a snug
single layer and roast until just tender and starting to brown, 20 to 25
minutes.

While the potatoes are roasting, prepare the squash. Trim the squash, halve them lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/8 inch thick. Transfer to a large bowl, drizzle with 2 tablespoons of the olive oil, and sprinkle on 1/4 teaspoon salt. With your hands, gently toss to coat evenly.

When the potatoes are out of the oven, line 2 large rimmed
baking sheets with parchment or a nonstick liner and arrange the squash slices
across them. Roast, rotating the pans after 10 minutes, until the slices are
just tender and starting to brown, 20 to 25 minutes. Be sure not to overcook,
or the squash will dry out. Note: Some slices will be darker than others even
when cooked perfectly; this provides textural interest and depth of flavor.
When done, set aside and let cool to room temperature.

In a small bowl, combine the shallot, lemon juice, vinegar, mustard, honey, and 1/8 teaspoon salt. Whisk to blend, and slowly drizzle in the remaining 1/2 cup olive oil, continuing to whisk vigorously.

Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste, and adjust with more vinegar, lemon juice, or salt as needed.

Add the arugula, half the pomegranate seeds, and half of the Parmigiano and gently mix in with your hands. To serve, sprinkle the salad with the remaining cheese and pomegranate seeds and top with a few grinds of black pepper.